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Tortang talong with ground pork

This next recipe I will share with you is Tortang Talong or eggplant omelet. Tortang Talong is grilled eggplant soaked in egg mixture then fried. It is a very popular dish in the Philippines because it is very cheap to make and very delicious.

 

I remember when I was younger, my Nanay used to buy eggplants to roast alongside the barbecue she was grilling for dinner. Once the eggplants are cooked, she will peel the burned skin, store the eggplants in the fridge, and cook Tortang Talong for breakfast the next day!

 

Eggplant is one of my favorite vegetables and Tortang Talong is one the best and simplest ways to cook it. I like Tortang Talong with rice and a little bit of ketchup. Because it’s a popular dish, Filipinos have made lots of different versions of Tortang Talong; there is Tortang Talong with ground meat or tomato and even canned tuna and cheese! In this recipe, I will teach you how to cook Tortang Talong with ground meat.

 


Tortang Talong with ground pork.

Ingredients:

 

  • 4 large eggplants
  • 6 eggs
  • 1 onion, finely chopped
  • 1 teaspoon of salt
  • 1 cup of ground pork
  • 3 cloves of garlic, chopped
  • ½ teaspoon of ground black pepper
  • Cooking oil for frying

 

Direction:

 

Heat three tablespoons of cooking oil in a pan. Add the chopped garlic and sauté until golden brown before adding two tablespoons of onion. Sauté for another minute before adding the ground pork.

 


Saute ground pork with onion and garlic. Photo source: Manila Spoon.

 

Continue to stir and add ¼ cup of water and let the meat boil to make sure it’s cooked thoroughly. Season it with salt and pepper and set it aside once the water has boiled.

 

Now time for the eggplants! Wash the eggplants with water and pierce them with a fork so the eggplants will cook easily and faster.

 


Pierce eggplants before grilling. Photo source: Hi Cookery

 

Grill the eggplants until the skin is slightly burned and can easily be peeled off. Once done, take the eggplants out the grill and let it cool.

 

While you wait for the eggplants to cool, break the eggs in a bowl and beat using a fork. Season eggs with salt and pepper. Add the remaining chopped onions in the mix as well.

 

Peel the burned skin off the eggplants and dip in the egg mixture and let it soak for about five minutes.

 

Use fork to flatten the eggplant and to ensure that it’s thoroughly coated with the egg mixture. Add ground meat on top of the eggplant and distribute it equally.

 


Fry battered eggplant in a pan. Photo source: Manila Spoon

 

Heat oil in a frying pan and put battered eggplant. You can cook one eggplant at a time or all eggplants at once, depending on the size of the pan.

 

Add more egg mixture on the eggplant as it cooks. Make sure the meat sticks to the egg mixture and eggplant so it won’t fall off once you flip it! Let one side cook for three minutes before turning it over using a spatula. Be careful in turning them over, you will want to serve your Tortang Talong in one piece!

 

Once both sides are cooked, transfer eggplant in serving plate and you’re done! Serve Tortang Talong with rice and ketchup.

 

Enjoy eating!

 

 

 

Tita Kathy’s tip:

 

If you’re not in the mood in firing up the grill, you can boil the eggplants instead or put it in the oven for 15 minutes in a 175 centigrade temperature. But remember, grilling the eggplants brings out the best tasting Tortang Talong!

 

 

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